Ingredients

• 1 cauliflower
• 1 tbsp vegetable oil
• 1 small red pepper, small
• 1 small leek, small
• 50g/2oz plain flour
• ¼ tsp mustard powder
• 600ml/1pt milk
• 225g/8oz mature Cheddar cheese, grated
•   salt and black pepper
• 1 tbsp fresh parsley, chopped

Method

1. Cut the cauliflower into florets and put in a large pan of boiling salted water. Cook the florets for 5-8 minutes, or until tender.
2. Meanwhile, heat the oil in a frying pan. De-seed and slice the pepper. Slice the leek. Fry the pepper and leek for 5 minutes, or until softened.
3. Stir the flour and mustard into the frying pan. Cook for about 2 minutes, stirring. Remove from the heat. Gradually add the milk, and stir until blended. Return to the heat. Bring to the boil, stirring until thickened.
4. Stir in 175g/6oz of the Cheddar cheese and the seasoning. Cook for 2 minutes, stirring, until all the cheese has melted. Stir in the parsley.
5. Preheat the grill. Put the cauliflower in an ovenproof dish. Spoon over the cheese sauce. Sprinkle with the remaining cheese. Grill for 2-3 minutes, or until golden brown.

Notes